2023-06-30 09:00:00
A new issue of MasterChef Argentina took place this Thursday and as usual at the end of each broadcast, the jury you must choose the best dish of the day. On this occasion, they were original Milanese gizzards prepared by Rodrigo which received recognition as the best preparation of the day.
After being harshly reprimanded last Wednesday by the host of the program, Wanda Narafollowing going to the market twice to look for products, the participant from San Luis wanted to redeem himself for his mistake and finally ended up achieving it.
His dish, which was accompanied by a potato fritatta and mushroom pickles, won the renaissance of the judges, Damian Betular, Germán Martitegui y Donato de Santiswho gave him the «day star«, a decoration that if it accumulates above the rest at the end of the week, allows you to avoid the dreaded elimination gala.
Although the recipe was started by Achilleswhich last Wednesday shone with some homemade ricotta ravioli, Rodrigo resumed his preparation and finished it with a great level, to such an extent who managed to impose himself in a more even night than usual in the Telefe gastronomic reality show.
Next, all the ingredients and the step by step to prepare some delicious and original milanesas de gizzards, the featured dish on this Thursday of MasterChef Argentina:
The ingredients
– Heart gizzards 4 grams
– Juice of 1 lemon
– 200 grams of rolled oats
– 400 grs de panko
– 8 eggs
– 400 grams of rice flour
– Salt and ground black pepper
– Fresh parsley
– Neutral sunflower oil for frying 4 lts
Preparation
1 – Place the gizzards in a saucepan with cold water and lemon juice.
2 – Cook for 15 minutes following it starts boiling.
3 – Remove and take to a bowl with cold water and ice.
4 – Clean the gizzards removing excess fat.
5 – Place a significant weight on top, to flatten them so that the cut and cooking later is even.
6 – Cut into 1.5 cm slices.
7- Go through the rice flour, then through the beaten eggs together with the salt, pepper and chopped parsley. Finally, for the panko mixed with the oats.
8 – Fry in abundant hot oil 170 / 200 grams (deep fry)
Source: Argentine cooks
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